Cooking Method:1) Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix. 2) Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through. 3) Transfer the chicken to a platter and sprinkle over the chopped parsley.4) Serve with mashed potato (boil potatoes, add milk and butter and mash together, add cooked peas and carrots and some thyme).

I tried it TWICE in one night. Cooked in 2 seperate bunches. I should say, it was AWESOME. We used Balsamic vinegar since we did not have Sherry vinegar, but it turned out grea. We just used a little more honey on the second one and glazed the eggs with egg yolks lightly to get a more thorough crisp. It was brilliant!!! highly recommend it to anyone. Easy, simple, delicios.